American Range Gas Ranges - ARGF-8B-126L-SBR
235,000 BTU | Pilotless Electronic Ignition | Made in USA
Built for high-volume commercial kitchens that refuse to compromise on power or efficiency, the American Range Green Flame 48-inch range delivers a blistering 25,000 BTU on every open burner, a roomy 26½" oven, and a convenient 11" storage base – all in one rugged stainless-steel chassis. From flash-sauté to slow-roast, you’ll enjoy instant, pilot-free ignition, precise temperature control, and the legendary durability that has made American Range a trusted name in professional cooking equipment.
Why you’ll love it
- Eight 25,000 BTU lift-off open burners with heavy-duty 12" × 12" cast-iron grates
- Pilotless electronic ignition on every burner & oven – no standing pilots, lower energy use
- Roomy 26½" standard oven (35,000 BTU) fits full-size sheet pans front-to-back
- Thermostat adjustable from 250 °F – 500 °F with 100 % safety gas shut-off
- Two chrome racks, porcelain-enameled interior, and spring-assist counterweight door
- 11" right-hand storage base keeps hotel pans, lids, and utensils within reach
- 6" deep front landing ledge and removable full-width drip pan for easy cleanup
- Stainless-steel front, sides, backsplash & 6" adjustable chrome-plated legs
- Choice of 6" stub back, 20" back riser, or 26" high riser with shelf (factory-installed)
- cETLus & ETL-Sanitation listed; backed by a 2-year parts & labor warranty
What Our Experts Think
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60" commercial gas range with 8 burners, standard oven, and storage base
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Eight high-BTU open burners provide powerful, precise heat for sautéing, boiling, frying, and simmering
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Standard oven supports versatile baking and roasting applications
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Storage base offers convenient space for pots, pans, and kitchen essentials
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Heavy-duty stainless steel body ensures durability and easy cleaning in high-volume kitchens
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Excellent for restaurants, hotels, schools, and catering services
Q&A
Q: What makes the ARGF-8B-126L-SBR unique?
A: It combines 8 open burners, a standard oven, and a storage base, giving chefs both cooking power and workspace efficiency.
Q: Is it built for demanding kitchens?
A: Yes, it’s designed for continuous, heavy-duty commercial use in high-volume operations.
Q: What type of dishes can it handle?
A: Great for soups, sauces, stir-fries, fried foods, baked goods, and roasted meats.
Maintenance Tips
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Clean burners, oven interiors, and drip trays after each shift
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Wipe stainless steel exteriors daily with non-abrasive cleaners
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Empty grease trays frequently for safe operation
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Inspect oven thermostats and burner flames regularly
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Schedule annual professional servicing for consistent performance
